Английская Википедия:American cheese
Шаблон:Short description Шаблон:About Шаблон:Infobox cheese
American cheese is a type of processed cheese developed in the 1910s made from cheddar, Colby, or similar cheeses, in conjunction with sodium citrate, which permits it to be pasteurized without its components separating.[1][2]
It is mild with a creamy and salty flavor, has a medium-firm consistency, and has a low melting point. It is typically yellow or white in color; yellow American cheese is seasoned and colored with annatto.
History
After patenting a new method for manufacturing processed cheese in 1916,[3][4] James L. Kraft began marketing it in the late 1910s, and the term "American cheese" rapidly began to refer to the processed variety instead of the traditional but more expensive cheddars also made and sold in the U.S.
Production
Traditional cheese is ground, combined with emulsifying agents and other ingredients, mixed and heated until it forms a "melted homogeneous" mixture.[5] Sodium citrate is an important additive at this time, as it prevents the cheese fats from separating during pasteurization.[2] To pasteurize it, the cheese mixture must be heated to a temperature of at least Шаблон:Convert for a minimum of 30 seconds.[5]
Composition requirements of processed American cheese control the percentage of milkfat, moisture, salt and pH value in the final product, along with specifications for flavor, body and texture, color, and meltability.[6]
Processed American cheese is packaged in individually wrapped slices, as unwrapped slices sold in stacks, or in unsliced blocks.[7] Individually wrapped slices are formed from processed cheese which solidifies only between the wrapping medium;[8]Шаблон:Failed verification these slices, sold as 'singles', are typically the least like traditional cheese. Blocks of American cheese are more similar to traditional cheese, and are sliced to order at deli counters.[9]
Uses
In many sandwiches, American cheese acts as a common choice due to its versatile nature, pairing with a variety of meats and other ingredients. American cheese is also recognized for its smooth and meltable texture, which is what makes it a reliable cooking ingredient for many dishes.
American cheese is famously known for being used in the typical American cheeseburger, contributing both flavor and acting as an adhesive layer to maintain the form of the burger.
The Philly cheesesteak was originally developed in Philadelphia by Pat and Harry Olivieri by combining thinly sliced beef, onions, and cheese on a long roll. The cheese used originally was provolone, but white American cheese slices are a common ingredient in a Philadelphia cheesesteak sandwich; Шаблон:As of, the Philadelphia/South Jersey market was responsible for 50% of Kraft Foods' white American cheese sales.[10]
In a standard grilled cheese sandwich, American cheese is most commonly used due to its easy meltability.[11] Since Kraft’s American cheese was used for "filled cheese sandwiches" during World War II, American cheese has been known to have the best consistency for such a sandwich.[12]
In breakfast foods, American cheese is commonly used when making meals such as omelets, scrambled eggs, and breakfast sandwiches that involve eggs, bacon, and bread.[13]
American cheese is also common in macaroni and cheese.[14]
Regulation
According to the Standards of Identity for Dairy Products, part of the U.S. Code of Federal Regulations (CFR), to be labeled "American cheese" a processed cheese is required to be manufactured from cheddar cheese, Colby cheese, washed curd cheese, or granular cheese, or any mixture of two or more of these.[15] The CFR also includes regulations for the manufacturing of processed American cheese.[16][17]
Because its manufacturing process differs from traditional cheeses,[18] federal laws mandate that it be labeled as "pasteurized process American cheese" if made from more than one cheese. A "pasteurized process American cheese" must be entirely cheese with the exception of an emulsifying agent, salt, coloring, acidifying agents, and optional dairy fat sources (but at no more than 5% of the total weight).[5] A "pasteurized process American cheese food" label is used if it is at least 51% cheese but other specific dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added.[19] Products with other added ingredients, such as Kraft Singles that contain milk protein concentrate, use legally unregulated terms such as "pasteurized prepared cheese product".[20]
See also
Notes
External links
- Making American cheese on the farm for home consumption, Farmers' Bulletin No. 1734, U.S. Department of Agriculture, October 1934. Hosted at University of North Texas Government Documents Department.
- An American-type cheese: how to make it for home use, Farmers' Bulletin No. 2075, U.S. Department of Agriculture, October 1954.
Шаблон:Cheese Шаблон:Processed cheese Шаблон:American cheeses
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